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• 26 April 2019

  Unravelling the complexities of wine: A big data approach to yeast assimilable nitrogen by using InfraRed spectroscopy and chemometrics

  Gabriella Petrovic, Jose-Luis Aleixandre-Tudo, Astrid Buica

  Vol. 53 No. 2 (2019): OENO One
• 23 October 2020

  Development of UV-vis and FTIR Partial Least Squares models: comparison and combination of two spectroscopy techniques with chemometrics for polyphenols quantification in red wine

  Clément Miramont, Michael Jourdes, Pierre-Louis Teissedre

  Vol. 54 No. 4 (2020): OENO One
• 6 November 2019

  Prediction of anthocyanin concentrations during red wine fermentation: development of Fourier transform infrared spectroscopy partial least squares models

  Clément Miramont, Michael Jourdes, Torben Selberg, Henrik Vilstrup Juhl, Lars Nørgaard, Pierre-Louis Teissedre

  Vol. 53 No. 4 (2019): OENO One
• 3 January 2023

  ¹H-NMR metabolomics for wine screening and analysis

  Inès Le Mao, Grégory Da Costa, Tristan Richard

  Vol. 57 No. 1 (2023): OENO One
• 3 July 2025

  Using IR spectroscopy as a holistic monitoring approach in winemaking: A review

  Marianthi Basalekou

  Vol. 59 No. 3 (2025): OENO One
• 8 October 2021

  Modelling Cabernet-Sauvignon wine sensory traits from spectrofluorometric data

  Lira Souza Gonzaga, Susan E. P. Bastian, Dimitra L. Capone, Ranaweera K. R. Ranaweera, David W. Jeffery

  Vol. 55 No. 4 (2021): OENO One
• 27 September 2022

  Data fusion using Multiple Factor Analysis coupled with non-linear pattern recognition (fuzzy k-means): application to Chenin blanc

  Mpho Mafata, Jeanne Brand, Astrid Buica

  Vol. 56 No. 3 (2022): OENO One
• 5 January 2026

  A first characterisation and classification of Montalcino wines in relation to production areas: combination of destructive, non-destructive and chemometrics analyses

  Gianmarco Alfieri, Riccardo Riggi, Margherita Modesti, Beatrice Annesi, Fabio Mencarelli, Diana De Santis, Andrea Bellincontro

  Vol. 60 No. 1 (2026): OENO One
• 26 March 2020

  Wine aging authentication through Near Infrared Spectroscopy: a feasibility study on chips and barrel aged wines

  Tiziana Nardi, Maurizio Petrozziello, Raffaele Girotto, Michele Fugaro, Raffaele Antonio Mazzei, Stefano Scuppa

  Vol. 54 No. 1 (2020): OENO One
• 26 November 2019

  Multivariate characterisation of Italian monovarietal red wines using MIR spectroscopy

  Giuseppina P. Parpinello, Arianna Ricci, Panagiotis Arapitsas, Andrea Curioni, Luigi Moio, Susanna Riosegade, Maurizio Ugliano, Andrea Versari

  Vol. 53 No. 4 (2019): OENO One
• 10 March 2022

  Spectrofluorometric analysis to trace the molecular fingerprint of wine during the winemaking process and recognise the blending percentage of different varietal wines

  Ranaweera K.R. Ranaweera, Adam M. Gilmore, Susan E.P. Bastian, Dimitra L. Capone, David W. Jeffery

  Vol. 56 No. 1 (2022): OENO One
• 13 May 2026

  On terroir – The choice of model emphasises different measured attributes in data sets

  Leigh Schmidtke, Sijing Li, Sue Bastian, Keren Bindon, Marcos Bonada, Paul Boss, Robert Bramley, Paul Petrie, Cassandra Collins

  Vol. 60 No. 2 (2026): OENO One
• 27 February 2020

  Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

  Rubén Del Barrio Galán, Marta Bueno Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño

  Vol. 54 No. 1 (2020): OENO One
• 24 March 2025

  Fortified or passito sweet wines from Aleatico grapes subjected to different dehydration conditions: chemical and aromatic profile using destructive and non-destructive analyses

  Stefano Pettinelli, Gianmarco Alfieri, Alessandro Bianchi, Federico Baris, Fabio Chinnici, Fabio Mencarelli, Andrea Bellincontro, Margherita Modesti

  Vol. 59 No. 1 (2025): OENO One
• 27 November 2020

  Detection of smoke-derived compounds from bushfires in Cabernet-Sauvignon grapes, must, and wine using Near-Infrared spectroscopy and machine learning algorithms

  Vasiliki Summerson, Claudia Gonzalez Viejo, Damir D. Torrico, Alexis Pang, Sigfredo Fuentes

  Vol. 54 No. 4 (2020): OENO One
• 9 November 2022

  Accurate varietal classification and quantification of key quality compounds of grape extracts using the absorbance-transmittance fluorescence excitation emission matrix (A-TEEM) method and machine learning

  Adam M. Gilmore, Qiang Sui, Bryant Blair, Bruce S. Pan

  Vol. 56 No. 4 (2022): OENO One
• 4 May 2026

  Decoding Xinjiang terroir – multimodal element-isotope fingerprints and chemometric data fusion for region-of-origin authentication of wines

  Ling Tian, Siheng Zheng, Henggang Zhou, Hai Lu

  Vol. 60 No. 2 (2026): OENO One
• 25 October 2024

  Enhancing wine authentication: leveraging 12,000+ international mineral wine profiles and artificial intelligence for accurate origin and variety prediction

  Leticia Sarlo, Coraline Duroux, Yohann Clément, Pierre Lanteri, Fabien Rossetti, Olivier David, Augustin Tillement, Philippe Gillet, Agnès Hagège, Laurent David, Michel Dumoulin, Richard Marchal, Théodore Tillement, François Lux, Olivier Tillement

  Vol. 58 No. 4 (2024): OENO One
• 28 October 2025

  Detoxification capabilities of copper and pesticides by winemaking yeasts

  Tristan Jacqui, Amandine Deroite, Céline Raynal, Anne Julien-Ortiz, Carole Camarasa

  Vol. 59 No. 4 (2025): OENO One
• 5 February 2024

  Identifying wine grape aromatic maturity using e-nose and GC-MS: the case of Nerello Mascalese grapes from two contrade of the Etna area

  Umberto Tarì, Stefano Pettinelli, Alessandro Bianchi, Matteo Pollon, Gianmarco Alfieri, Clara Vitaggio, Onofrio Corona, Margherita Modesti, Fabrizio Onofrio Fiorino, Andrea Bellincontro, Fabio Mencarelli

  Vol. 58 No. 1 (2024): OENO One
• 28 September 2020

  Modeling grape quality by multivariate analysis of viticulture practices, soil and climate

  Sandra Beauchet, Véronique Cariou, Christel Renaud-Gentie, Michel Meunier, René Siret, Marie Thiollet-Scholtus, Frédérique Jourjon

  Vol. 54 No. 3 (2020): OENO One
• 24 June 2022

  The impact of sustainable management regimes on amino acid profiles in grape juice, grape skin flavonoids and hydroxycinnamic acids

  Johanna Döring, Frank Will, Otmar Löhnertz, Birgit Krause, Randolf Kauer

  Vol. 56 No. 2 (2022): OENO One
• 1 July 2026

  On-the-go hyperspectral imaging for monitoring grape maturity in Tempranillo – supporting adaptive harvest decisions under climate variability

  Aitana Tejada-González, Ignacio Barrio, Leonardo Poggi, Juan Fernández-Novales, Leticia Martínez-Lapuente, Zenaida Guadalupe , María P. Diago

  Vol. 60 No. 3 (2026): OENO One
• 5 October 2023

  Sensory identity of wine from the ancient and almost forgotten grape variety Timorasso

  Monica Laureati, Marta Appiani, Camilla Cattaneo, Noemi Sofia Rabitti, Zoe Verveur, Stefano Bergaglio, Dominique Valentin

  Vol. 57 No. 4 (2023): OENO One
• 16 April 2020

  Saccharomyces uvarum yeast isolate consumes acetic acid during fermentation of high sugar juice and juice with high starting volatile acidity

  Debra L. Inglis, Jennifer M. Kelly, Stephanie A. van Dyk, Lisa K. Dowling, Gary J. Pickering, Belinda Kemp

  Vol. 54 No. 2 (2020): OENO One